Attach the rotisserie motor to your grill. Set up and light your coals, adjusting the vents and draft to achieve a temperature of 325 to 350 degrees Fahrenheit. If you have a gas grill, preheat it to the same temperature.

Trim any excess surface fat from the ham, leaving 1/4 inch to protect the meat from drying out. Score the fat lightly with a sharp knife, to help it render in the heat. Pat the ham dry with clean paper towels.

Skewer the ham from end to end with the spit, then slide the secondary forks or prongs into place to keep the ham stationary. Rotate the spit a few times by hand, to test its balance. If necessary, remove the spit and re-insert it.

Open the grill and lift your spit into place. Place a pan under the ham to catch drips as the fat renders out, preventing flare-ups that can give your ham harsh, burnt flavors. Close the lid, and start the motor.

Cook for approximately 9 to 10 minutes per pound, or until the ham reaches an internal temperature of 140 F when tested with an instant-read thermometer. If you wish to glaze your ham, brush on the glaze 30 minutes before the end of your expected cooking time.

Let the ham rest for at least 10 minutes before carving.

Preheat your oven to 325 F. While it's heating, trim all but 1/4-inch of surface fat from the ham. Leaving that much in place protects the ham from drying as it cooks.

Slide the ham onto the main spit, aiming for the ham's center of gravity. Slide the supporting prongs or forks into place, then test how well-balanced the ham is by rotating the spit by hand. If it's badly unbalanced, remove the spit and try again.

Place the rotisserie unit in the oven, locking it into place. Slide an empty pan underneath to catch drippings, then close the oven door and start the rotisserie motor.

Bake the ham for 9 to 10 minutes per pound, or until its internal temperature reaches 140 F when tested with an instant-read thermometer.